• Origin : Cajun and Creole
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 30m
  • Diet Type : A BloodType

Ingredients

  • 6 Cup Water
  • 2 Cup Stock
  • 0.75 Cup Roux
  • 4 Medium Carrot
  • 4 Medium Potato
  • 3 Medium Turnip
  • 1 lb Shallot
  • 1 Large Onion
  • 0.5 Cup Parsley
  • 1 Tsp Cayenne
  • 4 Cloves Garlic
  • 4 Medium Egg
  • 1 Salt
  • 1 Pepper


Directions

Combine water and broth in large stock pot. If you have more broth, you can substitute it for water. When warm, stir in roux. Add remaiing ingredients except eggs. Boil, reduce heat, simmer uncovered, 30 minutes. During the last few minutes of cooking, drop the eggs into the stew allowing them to warm through. 1 egg in each serving bowl.

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